Southern Style Creamy Corn Pudding
Makes 8 servings
A classic recipe rejuvenated with the flavor and creamy texture of Dofino® Fontina. You can use frozen corn kernels, or if you have corn on the cob in season, go for the gold!
Ingredients
2½ cups corn kernels
1 cup light cream
5 eggs
3 cups milk
2 cups grated Dofino® Fontina
1 tablespoon sugar
1½ teaspoon salt
¼ teaspoon white pepper
3 tablespoons Lurpak® Unsalted Butter, melted
1 tablespoon cornstarch
1 tablespoon water
Baking pan: shallow 2-quart baking dish
Methods
1. Preheat the oven to 350°F. Butter baking dish and set aside.
2. Simmer the corn kernels with the cream until the mixture thickens, about 10 minutes. Set aside to cool to room temperature.
3. Combine corn mixture with eggs, milk, cheese, sugar, salt, pepper, and butter. Set aside. Dissolve cornstarch in water and stir it into corn mixture. Transfer the mixture to the baking dish and bake until firm, about one hour. Serve hot or at room temperature.
